Best Capsicum Annuum
Gochugaru is a Korean seasoning made by drying red chili peppers and grinding them into coarse flakes or powder. It is commonly associated with a bright red color, moderate heat, and a fruity, smoky flavor, although heat and texture vary by product. Cooks use it in kimchi, gochujang, soups, stews, m...
Guajillo chili is the dried form of the mirasol pepper, a variety of Capsicum annuum used widely in Mexican cooking. It usually has mild to moderate heat and a reddish-brown skin, with flavors commonly described as tangy, fruity, and reminiscent of berries or tea. Cooks use it in salsas, adobos, mar...
Pasilla chili is the dried form of the ripe chilaca pepper, a cultivar of Capsicum annuum used in Mexican cuisine. It is usually long, dark, and wrinkled, with mild to moderate heat and flavors commonly described as earthy, fruity, raisin-like, or herbal. Cooks use pasilla in sauces, soups, salsas,...
Chile de arbol is a cultivar of Capsicum annuum associated with Mexican cuisine. It is a small, thin, tapered pepper that is commonly sold fresh or dried and retains a vivid red color after drying. Its sharp, grassy flavor and substantial heat make it useful in salsas, hot sauces, marinades, and pow...
Cascabel is a dried Mexican chili pepper from the species Capsicum annuum and a Mirasol cultivar. The mature pepper is small, round, and reddish-brown, and its loose seeds can rattle inside the dried pod, which explains the name. It has medium heat and an earthy, nutty flavor with smoky notes, and i...
